Cinnamon Anise Jelly

Yesterday I canned my 13th and final jam {well, jelly} of the year and holy cow man, if you are looking for a light and sweet {and crazy simple to make} jelly to try, this recipe for cinnamon anise jelly fits the bill.

To be totally honest, I wasn’t sure if I was going to like this jelly because jam is more my thing. But I knew I liked cinnamon, and I knew I liked anise because I had tried it last year in an anise and fig biscotti recipe, so I decided to give the recipe a whirl. And I am so glad I did. Not only will this be a totally unique jam addition to the gift baskets I am putting together for a few friends this year, but I also like the fact that this is a small batch recipe. This recipe only makes about 24 ounces of jelly, so it’s perfect for smaller jars.

~Mavis

Ingredients

2 cups apple juice
2 cinnamon sticks about 3″ in length
1 teaspoon anise seed
3 1/2 cups sugar
1 pouch liquid pectin {3 ounces}

Directions

Fill a boiling-water canner  about 2/3 rds full with water and bring it to a boil.

Place the cinnamon sticks and anise seed in a spice bag and tie it to the side of your pan. Add the apple juice to the pan and simmer the juice and spices together for about 10 minutes. Add the sugar, stirring until dissolved and then bring to a full rolling boil, making sure to stir frequently. Add the liquid pectin and return to a full rolling boil for 1 minute, stirring constantly. Remove jelly mixture from heat. Remove spice bag. Skim off any foam on the jelly with a spoon.

Next, ladle the mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Process the cinnamon anise jelly for 10 minutes.

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary. One recipe makes  about {3} 8oz jars.

Looking for a few more canning recipes? Search my Full List of Canning Recipes

Also, check out these tutorials if you’ve never used a canner before:

Tutorial: Hot Water Bath Canning

Tutorial: How to Use a Pressure Canner